THIAZOLES, OXAZOLES, AND OXAZOLINES IDENTIFIED IN THE VOLATILE FLAVOR OF ROASTED PEANUTS

被引：23

作者：

LEE, MH ^{[1
]}

HO, CT ^{[1
]}

CHANG, SS ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,DEPT FOOD SCI,NEW JERSEY AGR EXPT STN,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1981年 / 29卷 / 03期

关键词：

D O I：

10.1021/jf00105a066

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：684 / 686

页数：3

共 28 条

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[5] APPARATUS FOR ISOLATION OF TRACE VOLATILE CONSTITUENTS FROM FOODS [J].

CHANG, SS ;

VALLESE, FM ;

HWANG, LS ;

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MIN, DBS .

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[6]

CHANG SS, 1968, CHEM IND-LONDON, P1639

[7] ISOLATION AND IDENTIFICATION OF VOLATILE COMPOUNDS FROM BAKED POTATOES [J].

COLEMAN, EC ;

HO, CT ;

CHANG, SS .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1981, 29 (01) :42-48

[8]

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[9] VOLATILE BASIC COMPOUNDS DERIVED FROM ROASTED BARLEY [J].

HARDING, RJ ;

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[10]

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